Stewed Apples with Ice Cream and Vanilla Sauce
Combine the milk, cream and 2 tablespoons of sugar in a saucepan and bring to a boil. Remove from heat. Whisk the eggs and vanilla sugar together over a double boiler. Add the egg yolks, one at a time, mixing well after each addition. Slowly stir in the hot milk mixture and continue stirring until the sauce is smooth and creamy. Remove from heat and allow to cool.
Bring the lemon juice, 250 ml of water, cinnamon stick and remaining sugar to a boil.
Peel the apples, quarter and remove the cores. Add to the sugar water and simmer for about 2 minutes. Remove from heat and allow to cool.
Cut 4-5 apple wedges into smaller pieces and distribute between 4 serving glasses. Pour the cooled custard over the apples followed by a scoop of ice cream. Top with the remaining apple quarters, sprinkle with cinnamon and garnish each with a cinnamon stick. Serve immediately.